Cut the bread into 1 inch cubes and put onto a rimmed baking sheet.
Spread on a rimmed baking sheet and bake uncovered until tender, about 35 minutes.
Place on a rimmed baking sheet and cook until fork-tender, 75 to 90 minutes.
Line a rimmed baking sheet with parchment and invert the round on top.
Pat lamb dry with paper towels and place it on a rimmed baking sheet.
Grease a rimmed baking sheet with a little olive oil or butter and spread out corn bread.
It can also be frozen on a rimmed baking sheet.
Line a rimmed baking sheet with parchment or a nonstick liner.
Line a rimmed baking sheet with foil and spread seitan on top.
Line a rimmed baking sheet with foil for easy clean up.